This farmer cheese is shaped as a brick. Made from raw goat's milk, it is a very small production.
Lay in an ventilated cellar, the cheese is matured during 4 weeks. Its naturally folded rind is covered with an homogeneous charcoal. The cheese is soft and its pâte develops a strong smell of goat. When the maturation lasts, the cheese becomes drier and its aromas become concentrated and quite tenacious.
Pair with a dry white wine.
white sancerre - sauvignon grape